10 Questions
Which type of food has a pH below 4.6?
High-acid foods
Which type of food may require additional acid to reduce the risk of pathogen growth?
Chilled fresh dips
Which of the following is a permitted acid for use in foods?
Acetic
Why are foods with a lower pH considered safer?
Pathogens find it harder to grow
Which factor makes it harder for dormant bacterial spores to become activated in food?
Low pH
What are some recipe hurdles that can result in safer food products?
Recipe hurdles that result in safer products include adding acid, reducing the amount of available water, and adding preservatives.
What is the significance of the pH level in food safety?
Lower pH levels make it harder for pathogens to grow and prevent dormant bacterial spores from becoming activated, thus contributing to safer food.
Which type of foods have a pH above 4.6 and may require additional acid to reduce the risk of pathogen growth?
Low-acid foods like chilled fresh dips, pasta sauces, mayonnaise, and aioli may require additional acid to reduce the risk of pathogen growth.
What are some examples of permitted acids for use in foods?
Permitted acids for use in foods include acetic, citric, lactic, malic, and tartaric acids.
Which types of food products will not be covered by controls such as adding acid, reducing water, and adding preservatives?
Commercial sterile foods (canned food), deeply frozen stored foods, and dried and semi-dried foods will not be covered by these controls.
Test your knowledge of food safety hazards and control measures with this quiz by Dr. Sameh Abuseir. Explore key factors like recipe hurdles, acid addition, water reduction, and preservative use in ensuring the safety of food products.
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